One Bowl Humming Bird Cake

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One Bowl Humming Bird Cake

Hummingbird cake is a southern classic. This is my lightened up version using coconut sugar, spelt flour and fresh pineapple and banana. The best part? You only need a bowl and a wooden spoon. No heavy mixer or special equipment. Fewer dishes = more time to enjoy you cake.

Course Dessert
Servings 9

Ingredients

Cake

  • 3 cups spelt flour
  • 1 cup coconut sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 large eggs beaten
  • 11/2 coconut oil
  • 2 tsp vanilla bean paste
  • 3 ripe bananas
  • 2 cups chopped pineapple
  • 1 c chopped pecans
  • 1/2 cup toasted coconut flakes for garnish optional

Frosting:

  • 2 cup cream cheese softened
  • 1/2 cup greek yogurt
  • 2 tbs honey
  • 1 tsp vanilla bean paste

Instructions

  1. Pre heat your oven to 350.
  2. In a large bowl whisk together the eggs and coconut sugar, add the vanilla, cinnamon, and salt. Stir in the pecans and pineapple. Next sift in the flour and baking soda.
  3. Fold the flour into the batter. Finally drizzle the coconut oil into the batter and fold to combine. Pour the batter into an 9 X 13in pan.
  4. Bake for 40-50 min. The cake is done when it's firm to the touch or when a skewer inserted into the center comes out clean.

Frosting:

  1. With a sturdy metal whisk or a wooden spoon whisk together all of the frosting ingredients until fluffy and evenly combined. Spread the frosting on top of the cooled cake and garnish with extra chopped nuts or a sprinkle of cinnamon.

 

 

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